Everyday baked beans take on a sophisticated character with the addition of bourbon and orange juice.
1 tablespoon olive oil
1 large yellow onion, chopped
14.5-ounce can crushed tomatoes
¼ cup molasses
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 tablespoon tamari or other soy sauce
3 cups cooked or two 15.5 ounce cans navy beans or other white beans, drained and rinsed
¼ cup bourbon
¼ cup frozen orange juice concentrate
1. Heat the oil in a medium-sized skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
2. Transfer the onions to a 2½- to 4-quart slow cooker. Add the tomatoes, molasses, vinegar, mustard and tamari, stirring to combine. Stir in the beans, bourbon, and orange juice concentrate, cover, and cook on low for 4 to 6 hours.
Hint: Cook dried beans in the slow cooker overnight and they will be all ready for making this dish the next day.
Adapted from Fresh from the Vegetarian Slow Cooker, by Robin Robertson (The Harvard Common Press, 2004).
Celebrate Mardi Gras with these bourbon-touched beans. What better connection to the flavor of the event if you can't be on Bourbon Street to watch the parade? Citrus orange adds just the right zing for deep winter, making Orange and Bourbon Baked Beans fun for the Super Bowl too.